Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition facts: 240 calories 9 grams fat
10 whole Dried Chilpotle Chilies
1/3 cup Onion sliced 1/2" thick
5 tablespoons cider vinegar
2 cloves garlic sliced
4 tablespoons ketchup
3 cups water
1/4 teaspoon salt
Combine all ingredients in a pan, cover, and cook over very low heat for 1 to 2 hours, until the chilies are very soft and the liquid has reduced down to about 1 cup.
This recipe will keep for several weeks in the refrigerator in an airtight container.
For Chilpotle puree, place cooked Chilpotles and sauce in a blender and puree.
© Jim Catanich